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I wouldn’t be writing this article if it wasn’t for duck. I cooked it on my first Great British Menu for a winning main course. (I won it again the following year, the only chef to ever do so – just saying).
This put our little pub on the map and my face on the telly. However much I try to encourage people to use duck more, I can see why it’s considered more of a thing people order in a restaurant than cook at home. A whole duck is a tricky thing to get right – the legs are best slow-cooked and the breast quick-cooked and left pink